3-Ingredient Vegan Crepes

These vegan crepes are the easiest crepes you’ll ever make. Why? Well, they only have 3 ingredients.

And really, those 3 ingredients are all that is needed, because these crepes are gorgeous.

You can have them either savory or sweet, but my personal fave is exactly like this, with cinnamon sugar, lemon juice and syrup (not necessarily all on the same crepe, but often, yes, all on the same crepe #yolo right?)

These crepes were a staple when I was growing up. It was a cup of flour, a cup of milk and 1 egg. So it’s easy as to veganize this, all you need to do is use a cup of flour, a cup of soy milk (or other non-dairy milk) and a flax egg.

Voila! Works like a charm.

And if you’re not familiar with the cinnamon sugar thing, well – just mix a little cinnamon and sugar together, sprinkle it over your crepe and then squeeze some fresh lemon juice over that, wrap it up and enjoy!

And when you want a slightly different taste, pour on some syrup, roll it up and eat.

And when you want to go really crazy, go cinnamon sugar lemon juice and syrup all at once. This is how my hubby does it. He doesn’t play around.

As you can see above, your batter needs to be quite thin, you need to be able to pour in the batter and then instantly swirl it around the pan so that it spreads out into a thin crepe (as pictured).

As for when to flip it, you want to wait until all the wet batter has been absorbed. If you flip it too early, that’s when it’ll break and fold over itself and you’ll have some sort of a freakish calzone crepe thing going on.

As soon as both sides are lightly browned, it’s ready to go.

You’re going to looove these crepes, and if you make this recipe, please rate it and leave a comment!

Oh and don’t forget to take a pic and tag it #lovingitvegan on Instagram so we can admire your handiwork!

About the Author

Hi I'm Alison! I'm a passionate vegan foodie, recipe creator and author of Simple Vegan Dinner Recipes, a digital program created so that you always know the answer to: 'What's For Dinner?' I believe in simple, delicious, accessible and unpretentious vegan food, without unnecessary or hard to find ingredients.

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I make mine with whole wheat flour or rolled oats or both, chia seed eggs and water. For flavor I use basil, oregano, nutmeg, cinnamon or combinations of these into the mix. So there is not need for sugar or salt. I cooked them in Presto griddle without anything added to that griddle. They are scrumptious with some raw fruits inside

I have tried this two times, twice with different non-stick pans, and it just doesn’t work.

My ingredients: spelt milk, wholemeal flour, flaxseed meal.

The dough looks okay, but it just sticks to the pan and it won’t get loose. Then when I try to get it loose, it just falls apart. I used exactly the doses that you mentioned, to no avail.

Very frustrating, because I want to make this for my kids.

It may have to do with the flaxseed flour; mine is much finer than the flour in the video, and the result of mixing it with water was an extremely thick broth, much thicker than in the video and not at all liquidy.

The only thing that worked with this dough was to actually make it THICKER, after which it did not stick so easily and I was able to make two somewhat successful crêpes. The texture is quite different from normal pancakes, but a splash of maple syrup made the effort worth it.

Next time I will try to use less flaxseed flour, and I will also try out the chia flour (here in Chile they have a lot of chia products) and banana versions.

Wholemeal flour is quite different to all purpose flour, and was not used in this recipe. The kind of flaxseed is flaxseed meal, so it’s not the flour, it’s just the ground flaxseed meal, as you already saw, it’s a bit different. But I think the biggest issue would be from switching out the flour, though if you have found a way to make it work, then great!

Just made these! Made 4 crepes, and used almond milk instead of soy. The batter was a little thick, but still was able to spread around a pan and thin out with a spatula. Two I topped with sea salt, pepper, micro greens, vegan provolone, and tomato slices. The other two with margarine and maple syrup. Mmm! I will be serving these soon at a brunch I’m hosting. Thank you!

Made these with wholemeal spelt flour and almond milk and added a little bit of coconut sugar as well. Also had to add some more milk because my batter was a bit too thick, but they were so good! So easy, quick and delicious! My dad even said they tasted almost exactly the same as non-vegan crepes 🙂

Oh my gosh these taste amazing! I substituted one egg with follow your heart vegan eggs, used soy milk and added a dash of vanilla. I was able to make 5 crepes but one came out small. I used vegan cool whip for the middle with some bananas and of course powder sugar. Thank you o much for this!

Thank you also for the info about the flaxseed-egg and the aquafaba – I will definitely try that. Is it possible to make these crepes with a gluten-free flour? Which flour would you recommend? I’m new to the gluten-free scene and feel a bit lost and missing our normal treats – any help would be highly appreciated!

I haven’t tried this with gluten-free flour so I’m not sure what (if any) adjustments would need to be made. Definitely use a gluten-free all purpose flour blend though, that will be very important. If you try it, let us know how it works out!

It definitely wouldn’t work that way. This recipe hasn’t been designed as gluten-free, but in general if swapping out all purpose flour for gluten-free, you must use a gluten-free all purpose flour blend. It can’t be just one type of flour, and even then, it might need other changes to make it work since gluten-free flours absorb moisture differently, so the recipe might need other adjustments too, but we haven’t tested this as gluten-free so can’t advise properly on this.

Great recipe, and a super easy way to get some flaxseed in your diet. I just made these yesterday and had them with raspberry syrup, sliced banana and dark chocolate chips 🙂 will definitely be making them again!

I would rather go for a gluten-free all purpose flour blend if you want to make this gluten-free. I don’t know if a single type of gluten-free flour like rice or coconut would work here, it might, but I don’t know, whereas I think a gluten-free all purpose blend probably would work.

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